Barbecued salmon with warm zucchini salad

Cut the salmon into 6x2 cm-thick strips. Place onto a plate.

To make the marinade, combine the lemon, oregano, chilli flakes, honey and oil in a medium bowl. Season with pepper and whisk until well combined. Spoon 2 tablespoons over the salmon, turn to coat both sides.

Wrap the corn in a sheet of damp paper towel. Microwave 3 minutes on High/100%.

Preheat barbecue plate or grill pan on medium-high. Add the zucchini, onion and corn. Cook for 3 to 4 minutes, turning until tender and lightly charred. Remove the corn, cut the kernels from the cob and add to the bowl of marinade along with the zucchini and onion.

Barbecue the salmon, cook for 1 to 2 minutes each side or until cooked to your liking.

Whilst the salmon is cooking, add the tomatoes & mint to the marinade bowl with zucchini, onion and corn. Toss gently to combine.

Place salmon onto each serving plate. Serve with warm zucchini salad.

TIP: To reserve one serving for another meal, combine salad ingredients without the marinade and refrigerate in an airtight container. Store remaining marinade in a separate airtight container. Wrap the salmon in foil. To serve, reheat salad vegetables and salmon and break the salmon into pieces and add to the salad. Pour over the marinade and serve with extra lemon.